Street Corn on the Cob (Elote)

On street corners throughout L.A., you’ll find pushcarts where you can buy elote on a stick for 2 bucks. We swap out the mayo a lot of the vendors use for our Chipotle Crema, which makes ours just a little more artisanal…but it’s still just as satisfying.

Makes 6 pieces

3 ears corn, husked

1 cup crumbled Cotija cheese

1½ cups Chipotle Crema (this page)

Tajín seasoning (see Trejo’s Tip, this page)

Ground red chile powder to taste

1 cup finely chopped fresh cilantro

Cook the corn in a large pot of boiling water until it’s tender, 5 to 7 minutes. Drain the corn and place the ears on a cutting board. Cut the ears in half.

Place the Cotija on a plate. Using a rubber or silicone spatula, spread the Chipotle Crema over all sides of the pieces of corn. Then roll the corn in the Cotija cheese to coat it completely. Sprinkle with Tajín and chile powder to taste. Serve sprinkled with the cilantro.